I really love quesadillas but it’s often hard to make for the whole family at once. I’ve tried a number of methods but this one is my favorite for sure. This recipe for Baked Beef & Bean Quesadillas is sure to be a winner with the whole family. Not to mention how easy it is to put together.
I’ve included my recipe for a simple Tomatillo Salsa – which goes so well with these quesadillas. You can use whatever salsa or hot sauce you prefer. I’ve also included my taco seasoning recipe at the bottom of the main recipe. Again, you can use it or your favorite taco seasoning blend.
Substitutes and Variations:
The really great thing about this recipe is that you can use which ever ground meat your prefer (or already have in your kitchen). If you like you can change the beef Broth for a corresponding flavor with your meat choice. You can also use black beans instead of pinto beans, if you prefer.
Suggestions for Sides:
A great side for these quesadillas is the Cilantro Lime Rice. Simple make rice normally, once finished add fresh chopped cilantro and lime juice. Use a fork to fluff and combine.
Tools that may make this recipe easier:
You definitely need a wire rack over your baking sheet for these quesadillas to cook properly. If you place them directly on the baking sheet, the top side will crisp up and the bottom side will be soggy – and no one likes a soggy bottom.
Now Let’s Get Cookin’!
Baked Beef & Bean Quesadillas
Ingredients
- 2 lb Ground Beef
- 1 7oz can Tomato Paste
- 1 cup Beef Broth
- 2 tbsp Taco Seasoning see recipe below
- 1 tbsp Corn Starch
- 2 15oz can Pinto Beans drained
- 4 cups Shredded Cheese
- 10 Burrito Size Flour tortillas cut in half
- Cooking Spray
- Sour Cream for ganish
- Salsa for garnish, see recipe below
Instructions
- In a large saute pan over medium high heat, add ground beef. Cook until no longer pink.
- In a small bowl, whisk together tomato paste, taco seasoning, broth and corn starch. Add to cooked beef and bring to a bubble.
- Add pinto beans and stir to combine. Reduce heat and let simmer until sauce thickens.
- Preheat oven to 425degF. Prepare a baking sheet covered in parchment paper under a wire rack.
- Spray one side of the tortilla half with cooking spray and place oil side down on surface. Add a portion of meat & bean mixture to the center of the tortilla and top with a generous amount of cheese. Fold the corners of the tortilla (from the longer side) over to make a triangular pocket out of the tortilla. Place seam side down on the wire rack. Repeat with remaining tortillas.
- Sprinkle a bit of cheese over each quesadilla. Bake in oven for 20 minutes (or until golden on the top).
- Remove from oven and let rest for 5 minutes before serving with your favorite toppings (sour cream, salsa, hot sauce, etc)
Notes
Simple Tomatillo Salsa
Ingredients
- 2 lb Whole Tomatillo Quartered
- ½ White onion Rough chopped
- 1 Jalapeño Rough chopped
- ½ Bunch Cilantro Trim stems
- ¼ cup Lime Juice
- 2 tsp Salt
- 2 tsp Sugar
- 1 tsp Cumin
Instructions
- Add all ingredients to the blender. Blend until smooth (this is a loose salsa) .
- Transfer to quart jar and secure lid. Store in refrigerator for at least 30 minutes before serving.
- Can be stored in refrigerator (in airtight container) for up to 10 days. Be sure to Shake before each use.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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These look amazing!